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Chicken and Quinoa Buddha Bowl

Flavorful Buddha bowls are filled with a whole lot of good-for-you foods. This gluten-free bowl starts with quinoa and piles on nutritious veggies and tender roasted chicken. Substitute your favorite whole grain and lean protein to make the Buddha bowl that's just right for you.


  • 1 cup uncooked quinoa
  • 1 1/2 cups low-sodium chicken broth (gluten free if needed)
  • 1 garlic clove, minced
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp honey
  • 2 Tbsp olive oil
  • 1/8 tsp salt
  • Black pepper, to taste
  • 1 pint grape tomatoes, halved
  • 1 bell pepper, sliced
  • 2 radishes, sliced
  • 2 small cucumbers, sliced
  • 1 lb roasted skinless chicken breast, sliced
  • 1 avocado, pitted, peeled and sliced
  • 1 head small Romaine lettuce
  • 1 Tbsp toasted sesame seeds


Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.

In a large bowl, mix the garlic, lemon juice, Dijon mustard and honey. Slowly whisk in the olive oil. Add the salt and black pepper to taste. Add the tomatoes, bell pepper, radishes and cucumber. Toss to coat with the dressing.

Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.



Nutrition Facts

Serving size: 1 cup

Calories: 365; Fat: 14g; Saturated Fat: 2g; Cholesterol: 64mg; Sodium: 317mg; Carbohydrates: 27g; Fiber: 6g; Protein: 30g

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Date Last Reviewed: July 13, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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